Friday, October 16, 2009

Roasted Red Pepper Soup (FPF)

This roasted red pepper soup is one you'll want to make when you either have an abundance of red peppers in your own garden or when you are friends with someone who has an abundance of them in their own garden. My red pepper plant didn't produce worth a darn this year so I relied on a friend's bounty to make this creamy soup.

The last time I bought a red pepper at the grocery store the clerk didn't know the code to punch in and as she was looking it up, I said "Just charge me for prime rib, because I think it'll come pretty close to being the right amount." She laughed as I mentally kicked myself for even thinking of paying $2.00 for one red pepper. But darn it, I just love them!

Because it's Food Processor Friday, we're making this soup with the help of a food processor. Pull yours out and let's get started.

Heat olive oil in large soup pot. Add processed leeks, carrots and celery. Season with salt and pepper and saute for 4-5 minutes while you're processing the potatoes.

Slice the potatoes.

Add the broth and the potato slices to the pot and bring to a boil. Reduce heat to medium and add the roasted peppers and garlic. Season with salt and pepper. Simmer for 30 minutes, or until potatoes are tender. Remove soup from the heat.

Strain soup, reserving the liquid. Rinse out food processor bowl and insert metal blade. Place the cooked vegetables and about one cup of the reserved liquid into the processor bowl and pulse continuously to puree the vegetables until they are smooth, scraping the work bowl occasionally.

Stir the pureed vegetables into the reserved liquid in the soup pot. Bring to a simmer, reduce heat and stir in half & half, Tabasco, and balsamic vinegar.

Yikes - peppers or prime rib. Mmm. I sure got a laugh outa' that one. This looks wonderful and a great way to start a special autumn dinner. By the way, avocados this week are 3 for a buck at Sprouts. Peppers are 2 for $1.00. Ya, I know the catch is ya' gotta live in Aridzona.

great idea on how to clean leeks - the are always leaving crunchy grit in my foodany help on the roasting the red bell peppers (which I also routinely spend waaay too much money on)? humor me - i am still a newbie at the roasting food thing

finally - no, no vegas for me (elvis chapel was fully booked) but i do have a funny for youhttp://www.handwrittenrecipes.com/2009/10/christmas-cake.html

Moogie: Just heard from Lady P (see her comment below) And she'd have been sorry if she'd flitted off to Vegas without us, for sure!

lakegirl: I know, I hate it when the local fresh produce is finished for the year.

June: I'm so envious of your ability to get these produce items so cheaply. I need to move!

Lady P: I checked out that recipe and I thought the same thing you did when initially reading the list of ingredients. ONE CUP of Tequilla for a cake..OMG! Then it became very clear as the recipe went on....LOL! Thanks for sharing that.

Steph: I should probably just used the jarred kind since they're so much less expensive, but I just really like the fresh ones.

Lady P: Ooops, sorry about that! I usually just cut them in half and remove the seeds. Rub them with a little olive oil and place them cut side down on a baking sheet. Broil them under the boiler until the skins are blackened and charred. Then toss them in a ziploc bag and seal. Let them steam in there for 15 minutes or so. Then remove and peel off the skin. That's it!

About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com